How To Make Baked Chicken Tortellini Alfredo
Each bite of this chicken tortellini alfredo comes with creamy alfredo sauce, nutty seasonings, and savory parmesan cheese, for the most filling meal!
- 16ozcheese tortellini,(1 package), frozen
- ¼cupall purpose flour
- 1cupheavy cream
- 1cupchicken broth
- 1½cupsParmigiano-Reggiano cheese
- ¼cupdry white wine
- 4garlic cloves,minced
- ½tspground nutmeg
- salt and ground black pepper,to taste
- ½lbchicken,grilled, cubed
- 2cupsmozzarella cheese,shredded
- ¼cupfresh parsley,chopped
Preheat the oven to 350 degrees F.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, for about 3 minutes until the tortellini float to the top and the filling is hot.
Melt butter in a saucepan over medium heat. Add flour and cook, stirring constantly, for 2 to 3 minutes.
Pour in the heavy cream and chicken broth and mix well. Simmer for 5 minutes, making sure not to boil.
Add Parmigiano-Reggiano cheese, white wine, garlic, nutmeg, salt, and pepper to the saucepan, then stir constantly until the cheese is melted and the sauce is smooth.
Drain the tortellini and toss with chicken in an ungreased 11×17-inch casserole dish. Pour the sauce on top, then cover with mozzarella cheese.
Bake in the oven for 20 to 30 minutes until the cheese is melted and golden brown.
Garnish with fresh parsley and serve hot. Enjoy!
- Calories: 741.05kcal
- Fat: 48.84g
- Saturated Fat: 28.60g
- Trans Fat: 0.26g
- Monounsaturated Fat: 14.47g
- Polyunsaturated Fat: 2.56g
- Carbohydrates: 35.40g
- Fiber: 1.50g
- Sugar: 2.85g
- Protein: 39.00g
- Cholesterol: 178.77mg
- Sodium: 1151.90mg
- Calcium: 825.19mg
- Potassium: 270.56mg
- Iron: 1.96mg
- Vitamin A: 398.08µg
- Vitamin C: 3.66mg
Have your own special recipe to share? Submit Your Recipe Today!